Banana Cream Cheesecake

Try this copycat recipe for Cheesecake Factory’s Banana Cream Cheesecake that is easy to make and tastes delicious!

A few years ago, back before we had kids, our restaurant of choice was always Cheesecake Factory. And every time we went, I ordered the Banana Cream Cheesecake.

It’s the perfect combination of sweet fruit and creamy cheesecake. Of course, the portions at Cheesecake Factory are huge. We usually split a piece of cheesecake or take some home for later.

One day I came across a copycat recipe for Banana Cream Cheesecake and saved it. I didn’t make it for a while because it looked complicated. But it was really easy. Vanilla cookies make a delicious crust for the cheesecake. We love bananas here, so this cake didn’t last long.

You just have to make sure you have the ability to keep a close watch on this as it bakes because the oven temperature has to change at exact times.

Banana Cream Cheesecake Step by Step

Ingredients

• 20 vanilla sandwich cookies
• 1/4 cup butter (melted)
• 24 oz cream cheese (softened)
• 2/3 cup granulated sugar
• 2 tbsp cornstarch
• 3 eggs
• 2 bananas (mashed)
• 1/2 cup heavy whipping cream
• 2 tsp vanilla extract

Preparation

Start by preheating the oven to 350F. Place the cookies in a blender. Pulse the cookies until crushed. Then add the butter until it blends together.

Press the mixture into the bottom and sides of a 10-inch springform pan and refrigerate the crust while preparing the filling.

In a large mixing bowl, use an electric mixer to beat the cream cheese until it is smooth.

Add the sugar and cornstarch until it’s well blended.

Then add the eggs, one at a time, making sure to fully incorporate the eggs before adding the next.

Finally, mix in the bananas, whipping cream, and vanilla extract.

Remove the crust from the refrigerator and pour the cream cheese mixture into the pan. Place the pan on a cookie sheet to catch any overflow since this will be very full. The cookie sheet is also easier to hold when putting the cheesecake in the oven and taking it out.

Be sure the oven is preheated. Bake the cheesecake at 350F for 15 minutes. After 15 minutes reduce the oven to 200F. Continue to bake for another 75 minutes. You want a toothpick to come out clean about an inch from the edge. As soon as it comes out of the oven, use a butter knife or other thin utensil to loosen the edges from the sides of the pan. Let the cheesecake cool entirely on a wire rack before removing the rim of the pan. Then refrigerate the cheesecake for at least 6 hours or overnight.

When ready to serve, allow the cheesecake to stand at room temperature for 15 minutes. Serve garnished with sliced bananas and whipped topping.

Recipe

Banana Cream Cheesecake

Try this copycat recipe for Cheesecake Factory’s Banana Cream Cheesecake that is easy to make and tastes delicious!

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling Time 6 hours hours

Total Time 8 hours hours

Course:

Dessert

Cuisine:

American

Keyword:

banana

|

cake

|

cheesecake

Servings: 8 slices

4.72 from 7 votes

Ingredients

• 20 vanilla sandwich cookies
• 1/4 cup butter (melted)
• 24 oz cream cheese (softened)
• 2/3 cup granulated sugar
• 2 tbsp cornstarch
• 3 eggs
• 2 bananas (mashed)
• 1/2 cup heavy whipping cream
• 2 tsp vanilla extract

Recommended Equipment

• Blender
• Springform Pan
• Mixing Bowls – Stainless Steel
• Electric Mixer
• Wire Cooling Rack

Instructions

• Preheat oven to 350F
• Place cookies in a blender, process with on/off pulse until finely crushed
• Add butter and process with pulses until blended
• Press crumb mixture onto bottom and sides of 10 inch spring form pan
• Refrigerate crust while making filling
• Beat cream cheese in large bowl with electric mixer at medium speed until creamy
• Add sugar and cornstarch and beat until blended
• Add eggs, one at a time, beating well after each addition
• Beat in bananas, whipping cream, and vanilla
• Pour cream cheese mixture into prepared crust
• Place pan on cookie sheet and bake 15 minutes
• Reduce oven temperature to 200 and continue cooking for 75 minutes or until center is almost set
• Loosen edges of cheesecake
• Cool completely on wire rack before removing rim of pan
• Refrigerate cheesecake, uncovered, 6 hours or overnight
• Allow cheesecake to stand at room temperature 15 minutes before serving

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Nutrition Facts

Banana Cream Cheesecake

Amount Per Serving (1 slice)

Calories 663 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 25g125%

Cholesterol 191mg64%

Sodium 458mg19%

Potassium 284mg8%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 35g39%

Protein 9g18%

Vitamin A 1646IU33%

Vitamin C 3mg4%

Calcium 114mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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